TY - BOOK AU - Fuller,John AU - Renold,Edward TI - The chef's compendium of professional recipes SN - 0750604905 (hbk.) U1 - 641.57 PY - 1992/// CY - Oxford PB - Butterworth Heinemann KW - Quantity cooking N1 - Previous ed.: 1972; 1. Culinary basics, stocks, and sauces - 2. Cold preparations - 3. Soups - 4. Eggs, pastas and rice - 5. Fish - 6. Meat, poultry and game - 7. Vegetables - 8. Pastry and sweets - 9. Savouries and supplementary breakfast dishes ER -